Zapytanie ofertowe

Kontrolowana atmosfera

Warzywa i owoce oddychają; pobierają tlen (O2) a wydalają dwutlenek węgla (CO2). Przechowywanie owoców i warzyw w gazoszczelnych komorach umożliwia spadek tlenu oraz wzrost dwutlenku węgla w atmosferze. Długotrwałe przechowywanie owoców i warzyw w rzeczywistości polega na zahamowaniu procesów dojrzewania i starzenia się w celu zachowania smaku i jakości produktu. Proces dojrzewania zostaje odsunięty w czasie. Dzieje się tak wskutek modyfikacji warunków gazowych w komorze przechowalniczej redukując proces oddychania przez warzywa i owoce.

Technika przechowalnicza w Kontrolowanej Atmosferze polega na zredukowaniu tlenu i podwyższeniu stężenia dwutlenku węgla. W Kontrolowanej atmosferze zostaje zachowana świeżość i jakość warzyw i owoców bez zastosowania środków chemicznych. W warunkach KA wiele produktów może być przechowywanych nawet od 2 do 4 razy dłużej w porównaniu z tradycyjnymi technikami.

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